- ama-hazelnuts - 1/2 izinkomishi
- ibhotela elithambile - indebe ye-1/2
- ushukela - 3/4 i-Glass
- amaqanda - izingcezu ezimbili (ezinkulu)
- imbewu ye-anise - 1 ithisipuni
- Cointreau liqueur - 4 amathisipuni
- ikhasi le-orange - amathisipuni amabili
- ufulawa - izinkomishi ezimbili (plus 2 isipuni)
- ukupheka powder - 1 1/2 amathisipuni
- usawoti - 1/4 amathisipuni
1. Hlanganisa ihhavini ngama-degree angu-175. Beka ama-hazelnuts esiteji sokubhaka. Bhaka kuhhavini kuze kuvele iphunga, cishe imizuzu emihlanu. Phuma kuhhavini, gqoka ithawula ekhishini ngemaminithi ambalwa. Susa ikhasi kuze kufike amantongomane afudumele. Chop enkulu bese ubeka eceleni. 2. Nciphise izinga lokushisa kwe-ovri kuya kuma-degree angu-160. Lungisa ithreyi yokubhaka ngephepha lesikhumba. Esitsheni, shaya ibhotela nomxube. Kancane kancane uhlanganise ushukela kanye ne-whisk cishe imizuzu emibili. Engeza amaqanda bese ushaywa kuze kube yilapho ingxube iba inhlanganisela. 3. Yengeza imbewu ye-anise, i-Cointreau liqueur kanye ne-orange peel, isibhamu. Engeza ufulawa, ukupheka powder nosawoti. Hlanganisa nokuvumelana okuhambisanayo. 4. Hlanganisa nama-hazelnuts aqoshiwe. 5. Ngaphansi kokukhanya okulula, hlukanisa inhlama ibe yizingxenye ezimbili ezilinganayo. Nika ngayinye ingxenye ukuma kwesikwele eside eside mayelana nobubanzi obuyi-5 cm. Beka inhlama kuphepha lokubhaka elilungiselelwe mayelana no-5 cm eceleni. Bhaka kuze kube yilapho inhlama iboniswe kalula, cishe imizuzu engu-25. 6. Phuza i-grate emizuzu emi-5, bese uyibeka ebhodini lokusika bese ugaxa ngezicucu ngo-6 cm ubude no-1 cm ubukhulu. 7. Beka i-biscotti ngehlangothini elinqunyiwe phansi ekhasini lokubhaka. Bhaka amakhukhi amaminithi angu-5 kuya kwangu-7. Vumela ukupholisa ngokuphelele ku-grate. Gcina i-biscotti emgodini ovalwe ngokuqinile endaweni yokushisa kwamahhala amasonto ambalwa.
Izinkonzo: 6-8